A few weeks ago, I taught a Vegetarian Eating and Living class for the local University, and part of it was to bring a few dishes and recipes for attendees to try. I knew I wanted to make something that they felt like they could easily make yet would prove to them that vegan food could be hearty and flavorful.
Naturally, I defaulted to my two current favorites: lentils and sweet potatoes.
These often make it in some form into my lunch or dinner meals. These also happen to be some of the healthiest whole foods around.
Lentils are easy to digest, no pre-soaking required. Hearty, satisfying, filling, high protein. And sweet potatoes are deliciously sweet and creamy, full of vitamins.
But the funny thing is that I never make veggie burgers – they are way too complicated and often have some ingredients (hello bread crumbs) that just aren’t as healthy.
But the patties I’m sharing with you today are soooo easy, they practically make themselves. AND they’re made completely with whole foods.
Sweet Potato Veggie Burgers (V, SF, GF)
Makes about a dozen medium patties. Adapted from my buddy VeggieV
Quick and with minimal ingredients – this is probably the simplest burger recipe you’ll find! It’s an easy way to eat healthy whole foods and also get a lot of protein. It’s very filling and satisfying and can be customized to you based on your favorite flavors. I often eat this with a spoon without bothering to shape into patties and bake!
- 1 cup dry red lentils (well-rinsed, no pre-soaking required)
- 2 medium sweet potatoes, 1/2″ chunks
- 2 cups greens, chopped (chard, beet greens, spinach, baby kale)
Seasonings and add-ons
- (opt.) veggie broth as needed
- Your preferred spices or seasonings (I used 1/4 tsp cumin and 1/8 tsp coriander
- Salt and pepper to taste
- Add rinsed dry red lentils to a pot on the stove. Pour in water or veggie broth until it covers lentils. Add sweet potato chunks, spices and seasonings. Cover and cook on medium heat for 15 minutes or until lentils are fully cooked and sweet potatoes start to fall apart. Add broth or water as needed to keep from sticking.
- Add greens and cook for 2 more minutes or until just barely wilted. Coarsely stir and mash mix. Let mix cool for five minutes so it solidifies and doesn’t burn you.
- Preheat the oven to 350 F. Line a baking sheet with parchment paper or rub a little oil on it to prevent sticking. Shape mix into burger patties and arrange on the sheet. Bake for 25 minutes (times may vary based on oven). Gently flip patties and bake another 5-10 min until firm but not dry. Let cool 10 minutes to solidify. It will probably remain a little crumbly.
Serve as you would any burger on a bun with condiments, lettuce, and tomatoes. Or serve with a dipping sauce. Or as a main course with a drizzle of dressing alongside a salad.
Nutritional facts: 73% carb/ 27% protein/ 0% fat; For half the recipe: 440 calories, 30 g protein, 36 g fiber, 65% iron, 71% vitamin c, 13% calcium
Now your turn.
Do you ever home-make veggie burgers? How do you keep things simple and easy? Share in the comments below.
P.S. Do you like eating large filling meals (guilt-free) but only have twenty minutes to spend in the kitchen? Check out my cookbook Quick and
Dirty Clean for 18 more hearty, tasty, and real-foods based meals.